Why You’ll Love This Recipe

This broccoli cheese soup is thick, creamy, and packed with flavor—just like the one from Panera, but even better because it’s homemade. You’ll love how easy it is to prepare with simple, everyday ingredients. It’s ready in under 30 minutes, freezes well, and can be customized to your taste. Plus, it’s a great way to sneak in some veggies while still indulging in something indulgently cheesy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butter
yellow onion, chopped
garlic, minced
all-purpose flour
vegetable or chicken broth
half-and-half or whole milk
heavy cream (optional for extra richness)
broccoli florets, chopped small
shredded carrots
sharp cheddar cheese, freshly grated
salt and black pepper to taste
nutmeg (optional, for depth of flavor)

Directions

In a large pot, melt butter over medium heat. Add chopped onions and sauté until translucent, about 3–4 minutes. Add garlic and cook for 1 more minute.
Stir in the flour and cook for 1–2 minutes to form a roux.
Slowly whisk in the broth, then add half-and-half (and cream, if using). Stir until smooth and slightly thickened.
Add chopped broccoli and shredded carrots. Simmer uncovered for 15–20 minutes, or until the vegetables are tender.
Reduce heat to low and gradually stir in shredded cheddar cheese until fully melted and smooth.
Season with salt, pepper, and a pinch of nutmeg if desired. For a smoother texture, use an immersion blender to partially blend the soup before serving.

Servings and timing

This recipe serves 4 and takes approximately 25–30 minutes from start to finish.

Variations

Extra cheesy: Stir in a mix of cheddar and Monterey Jack or Velveeta for a smoother melt.
Add protein: Mix in diced cooked chicken or bacon for a heartier soup.
Thicker texture: Use more flour in the roux or reduce the liquid slightly.
Low-carb option: Swap flour for almond flour and skip the carrots.
Vegetarian version: Use vegetable broth and ensure cheese is rennet-free.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling, as it can cause the cheese to separate. To freeze, let the soup cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat slowly for best results.

FAQs

Can I use frozen broccoli?

Yes, just thaw and chop it before adding. It may cook slightly faster than fresh.

Why did my cheese clump or become grainy?

For best results, use freshly grated cheese and add it gradually over low heat. Pre-shredded cheese contains anti-caking agents that can affect texture.

Can I make this soup gluten-free?

Yes, use a gluten-free flour blend or cornstarch slurry instead of all-purpose flour.

Can I use milk instead of half-and-half?

Yes, but the soup will be slightly less rich. Whole milk is the best substitute.

Is this soup vegetarian?

It can be, if made with vegetable broth and vegetarian cheese.

How do I make it smoother?

Use an immersion blender to blend part or all of the soup to your desired consistency.

Can I add other vegetables?

Absolutely—cauliflower, zucchini, or even potatoes work well in this recipe.

How do I keep the soup from curdling?

Avoid high heat when adding the dairy and cheese. Simmer gently and stir often.

What’s the best cheese to use?

Sharp cheddar gives the most flavor, but feel free to experiment with your favorite melting cheeses.

Can I double the recipe?

Yes, simply double all ingredients and use a large enough pot to accommodate the volume.

Conclusion

This Panera Copycat Broccoli Cheese Soup delivers everything you love about the original—creamy texture, rich cheese flavor, and tender veggies—all made fresh in your own kitchen. It’s quick, comforting, and endlessly customizable, making it a staple you’ll turn to again and again. Whether served with crusty bread or in a bread bowl, this soup is pure cozy satisfaction in every bite.

Panera Copycat Broccoli Cheese Soup

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This Panera Copycat Broccoli Cheese Soup is rich, creamy, and packed with tender broccoli, shredded carrots, and sharp cheddar cheese. It delivers all the comforting flavors of the restaurant favorite—made easily at home in under 30 minutes.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

In a large pot, melt butter over medium heat. Add chopped onions and sauté for 3–4 minutes until translucent. Add garlic and cook for 1 more minute.
Stir in the flour and cook for 1–2 minutes to form a roux, stirring constantly.
Slowly whisk in the broth, then add half-and-half and heavy cream (if using). Stir until the mixture is smooth and slightly thickened.
Add chopped broccoli and shredded carrots. Simmer uncovered for 15–20 minutes until vegetables are tender.
Reduce heat to low and gradually stir in the shredded cheddar cheese until melted and smooth.
Season with salt, pepper, and a pinch of nutmeg if desired. For a smoother texture, blend part or all of the soup with an immersion blender before serving.

Notes

Use freshly grated cheese for best texture and flavor.
To make it gluten-free, replace flour with a gluten-free blend or cornstarch slurry.
Add cooked chicken or bacon for a protein boost.
Velveeta or Monterey Jack cheese can be used for a creamier melt.
Use an immersion blender to adjust the consistency to your liking.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 6g
Sodium: 860mg
Fat: 32g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 14g
Cholesterol: 90mg